CHICKEN FRIED RICE WITH MUSH­ROOMS

YOU Gluten Free - - Easy Meals -

Rice is gluten-free and the per­fect starch to add to meals. Make this quick, flavour­some Asian dish when pressed for time.

4 por­tions Prepa­ra­tion time: 15 min­utes Cook­ing time: 15 min­utes

250 g (1 pun­net) mixed mush­rooms

10 ml (2 t) sesame oil

2 skin­less chicken breast fil­lets, cut into strips

4 gar­lic cloves, chopped

10 ml (2 t) grated fresh ginger

15 ml (1 T) soy sauce

30 ml (2 T) teriyaki sauce

15 ml (1 T) honey (op­tional)

large hand­ful of baby spinach

250 ml (1 c) cooked low-GI brown rice

1 can (400 g) brown lentils, drained

45 ml (3 T) fresh mi­cro herbs to gar­nish

1 Heat a pan and coat well with non­stick spray. Add the mush­rooms, stir, cover and steam-fry un­til cooked. Re­move from the pan.

2 Add the sesame oil to the pan. Add the chicken, gar­lic and ginger and stir-fry lightly.

3 Add the soy sauce, teriyaki sauce and honey (if us­ing), cover and sim­mer un­til soft and the chicken is cooked.

4 Add the spinach and cooked mush­rooms.

5 Stir in the cooked rice and lentils, heat through and gar­nish with the mi­cro herbs.

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